Caractérisation de la microflore lactique d’un beurre FermierDe type Zebda beldia des zones steppiques de Naâma

Abstract

Our study is based on the characterization of the lactic microflora of free-range butter. Our samples of free-range cow and sheep butter come from different regions of the wilaya of Naâma. This work was carried out at the LTSPA laboratory. The objective of our study is to evaluate the physico-chemical qualities and the microbiological characteristics of our samples. The physico-chemical analysis consists of measuring the fat content, the total dry extract then the pH The microbiological study of our samples of free-range sheep and cow butter on different culture media (MRS, M17, Elliker) consists of counting, isolating and then purifying lactic acid bacteria. Technological aptitudes such as acidity and proteolytic activity were tested. The identification of 3 isolates by morphological methods revealed a dominance of the genus Lactobacillus